Super Snack: Stuffed Vegetables And Fruits For The New Year

Simple and light snacks will decorate any festive table. And if they are also tasty, then the culinary component of the holiday can be considered successful.

Simple and light snacks will decorate any festive table. And if they are also tasty, then the culinary component of the holiday can be considered successful. Let's get acquainted with new ways to stuff vegetables and fruits, and then delight ourselves and loved ones with them.

Tomatoes stuffed with cheese and herbs

 

Ingredients:

10 tomatoes, 3-4 cucumbers, 400 g of cheese, 5-10 ml of vinegar, 20 ml of vegetable oil, 100 g of herbs (parsley, dill, celery).

Cheese should be finely chopped with a knife, if there is time, then chop and grind. Chop the greens (leave some of the branches for decoration). Grate the cucumber. Mix these ingredients, salt, add vinegar and vegetable oil.

Cut off the top of the tomatoes with the stalk, remove the pulp. Stuff with cheese mixture. Insert sprigs of greenery or make such wonderful Santa Clauses, as shown in the photo.

Apples stuffed with almonds and rice

For an appetizer you will need:

8 large apples, 170 g butter, 50 g peeled almonds, 50 g dried apricots, 100 ml milk, 50 g rice.

Rinse rice, pour cold water so that it barely covers the cereal, add a pinch of salt. When part of the liquid boils away, pour in milk and add sugar, mix and cook the porridge until tender. Chop the almonds and dried apricots with a knife. Add them to the cooled rice.

Wash the apples, remove the core and pulp, pour over them with melted butter and put in the microwave for 2 minutes. Cool the fruit then fill with the rice mixture.

Bulgarian pepper stuffed with cottage cheese

10 large bell peppers (choose so that the vegetables have a stable bottom), 1 kg of cottage cheese, 6 cloves of garlic, 100 ml of mayonnaise or cheese sauce, 200 g of walnuts, 150 g of herbs (parsley, dill, celery, cilantro, onion feathers) .

Cut off the top of the peppers and remove the seeds. Fry the nuts in a dry frying pan, peel, chop with a mixer or chop with a knife.

Mash the cottage cheese, salt and beat with a mixer into a homogeneous mass. Stir in crushed garlic, nuts, finely chopped greens.

Fill the pepper with curd mass and refrigerate for 20 minutes.

Persimmon stuffed with shrimps

 

10 persimmons, 60 ml olive or corn oil, 150 g hard cheese, 400 g shrimp, 100 g dill, 50 g basil, 10-20 g mint.

Throw the shrimp into boiling water for 5 minutes, then remove with a slotted spoon, put in a bowl and leave to cool.

Cut out the middle of the persimmon to make a hollow cup with thick walls. Chop its pulp into small cups, send to the shrimp, add all the greens there, after cutting it. Mix the filling, pour over with oil, salt. Stuff persimmon with a slide.

For a sweet option, add grapes and apple slices to the persimmon along with the chopped pulp (sprinkle the apple with lemon juice first so that it does not darken).

Cucumbers stuffed with rice and cheese

Ingredients:

5 large even cucumbers, 300 g curd cheese, 100 g boiled white rice, 80 g canned corn, 10 g mint, 50 g parsley and dill, 50-70 g fresh cranberries.

Wash cucumbers, cut into thick rings and make a "bowl" out of them, cutting out the pulp. In a bowl, mix cottage cheese, corn, rice, chopped greens, mix the filling thoroughly. Fill it with cucumber "wells". Put a couple of cranberries in each of them.

By the way, if there are no large cucumbers, then make “boats” out of small ones by cutting them in half lengthwise and selecting the seed part. And stuff her.

Pears stuffed with prunes

Appetizer Ingredients:

10 pears, a handful of prunes, 300 g of cheese, 100 g of walnuts, 50 ml of mayonnaise, 30 g of cilantro.

Pears must be selected firm. Wash, remove the tails, cut the fruit in half and cut out the core with part of the pulp.

Mash the cheese with a spoon. Fry the nuts in a dry frying pan, cool, peel, chop with a blender or in a mortar. Remove pits from prunes, finely chop. Chop greens.

Combine cheese, dried fruits, nuts and cilantro. Mix the filling until smooth. Then fill it with pears, and decorate with nuts on top. Awesome!

stuffed tomatoes

 

This recipe is especially good for appetizers because it calls for “what’s in the fridge” ingredients.

So, a tentative list of products:

10 large tomatoes, 2-3 slices of bread (may not be fresh), 2 eggs, 70-80 g of cheese (hard or sausage), 100 g of ham / smoked sausage / boiled meat / meatballs / cooked shrimp, garlic clove (optional) .

Cut the tops off the tomatoes, scoop out the pulp and put it in a bowl. Crack an egg into it, add crushed garlic and salt.

Cut the ham (other meat) into cubes as small as possible, fill the vegetables halfway with them. Next, pour in the egg mixture almost to the end.

Mash the bread into crumbs, grate the cheese. Mix them and put them on the tomatoes.

Put the stuffed vegetables in a form covered with foil, send for 20-25 minutes in an oven preheated to 180 degrees.

When serving, put a sprig of basil in each tomato. If you like this spice, then you can take more of it and add part of it at the stage of preparing the egg mixture.

Apples stuffed with chicken

 

Ingredients:

2 chicken fillets, 50 ml sour cream, 10 apples, 200 g butter, 300 g white bread/loaf.

Boil the fillet in salted water, remove, cool, finely chop.

Remove the core and most of the pulp from apples. Pour them with melted butter (use a little more than half of the one indicated in the list) and send for 2 minutes in the microwave.

Bread cut into cubes and fry in butter. Fillet pour sour cream, fill them with apples. Lay a few mini croutons on top.

For a sweet option, mix 250 g of cottage cheese with 2-3 tbsp. l. sugar, a handful of chopped walnuts, beat in an egg. Stir, stuff the apples and bake in the oven at 180 degrees for 20 minutes. Pour the finished dessert with honey.

Peppers stuffed with cheese

Need:

10 large bell peppers, 150 g curd cheese, 1 chicken fillet, 1 onion, 10-15 g thyme, 20 olives, 50 g dill.

Boil the fillet in salted water. Cool then cut into cubes. Mix with curd cheese, onion half rings, thyme and crushed garlic.

Cut the peppers in half lengthwise (you should get “boats”), you do not need to remove the ponytails. But the stalks should be cut. Rinse the vegetables from the remnants of the seeds, fill with stuffing, garnish with dill sprigs and olives cut into halves (pre-remove the pits).

stuffed peaches

 

Sweet Ingredients:

5 peaches, 100 g curd cheese without additives, 100 g roasted peanuts, 50-80 g any fresh berries.

Cut the peaches in half, remove the pits. Remove the husk from the peanuts, divide it into halves with your fingers, mix with curd cheese and berries. Fill peaches with stuffing.

For the tuna appetizer:

8-10 canned peach halves, can of canned tuna in oil, 1/3 onion, 1-2 tbsp. l. mayonnaise, walnuts for serving.

Drain the peaches from the jar on paper towels. Drain the oil from the can of tuna, mash the fish with a fork, mix with mayonnaise. Finely chop the onion and add to the mixture as well. Stuff peach halves and serve garnished with peeled walnuts.